Dairy-Free Challah Bread
Experience the heartwarming tradition of fresh-baked bread with this Dairy-Free Challah Bread recipe, perfect for those seeking a delectable, egg-rich loaf without any dairy. Made with pantry staples like all-purpose flour, active dry yeast, and vegetable oil, this recipe delivers a beautifully braided bread with a tender crumb, subtly sweet flavor, and golden, glossy crust. Ideal for holiday celebrations, Shabbat dinners, or everyday indulgence, this challah is simplified for home cooks while staying true to its iconic shape and texture. Whether sprinkled with poppy or sesame seeds or served plain, this versatile loaf pairs beautifully with sweet spreads, savory dishes, or enjoyed as-is. With straightforward steps and a satisfying knead, baking this dairy-free version is as rewarding as every bite!
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 0.5 cup Granulated sugar
- 1.5 cups Warm water (110°F)
- 1 teaspoon Salt
- 0.25 cup Vegetable oil
- 3 large Eggs
- 1 large Egg yolk
- 1 tablespoon Water (for egg wash)
- 2 tablespoons Optional: Poppy seeds or sesame seeds for topping
Instructions
In a small bowl, dissolve the active dry yeast and 1 tablespoon of the sugar in warm water. Let it sit for about 5-10 minutes until it becomes foamy.
In a large mixing bowl, combine the flour, remaining sugar, and salt.
In a separate bowl, whisk together the vegetable oil, 2 large eggs, and the yeast mixture.
Make a well in the center of the dry ingredients. Pour in the wet ingredients and mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and springy.
Place the kneaded dough into a lightly oiled bowl, turning it so that all sides are coated. Cover with a damp cloth and let it rise in a warm place for about 1.5 to 2 hours, or until doubled in size.
Punch down the dough and turn it onto a floured surface. Divide the dough into three equal pieces. Roll each piece into long strands.
Braid the three strands together, pinching the ends to seal, and tuck them under the loaf.
Place the braided loaf on a parchment-lined baking sheet. Cover again with a damp cloth and let rise for 30-45 minutes, until puffy.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and water to make the egg wash. Brush the loaf with the egg wash, being sure to get into the crevices. Sprinkle with poppy seeds or sesame seeds, if desired.
Bake in the preheated oven for 25-30 minutes, or until the challah is a deep golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 521.2 g | 190% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 102.8 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 419 mg | 32% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
